Calling all cheese lovers! You need a cacio e pepe pie in your life.
Yes — a cacio e pepe PIE. A savory pie made from pasta and cheese that’s golden, bubbly and utterly satisfying.
This could easily become the only pie I want to eat.
Promise me: before summer gets too hot to even turn the oven on, make a cacio e pepe pie for dinner. Or brunch. Whichever you prefer.
I used to hate pasta when I was growing up. Every Thursday was spaghetti night and I would pout and find something else to eat. Thankfully, that changed. Even now I rarely order pasta out, but cacio e pepe is one of the few exceptions — especially when it’s smothered in cheese and free of tomato sauce.
This isn’t the first pasta pie I’ve shared. I once made a bucatini pie with mini meatballs — a showy, slightly fussy but delicious dish. I chose bucatini for this cacio e pepe pie too because those thick, hollow noodles hold sauce and cheese beautifully.
One of my favorite things about this pie is the crispy edges.
Just LOOK at those edges down there.
The crisp, crunchy, almost-caramelized cheese and pasta that forms along the edges adds irresistible texture. It’s like the crunchy top of a potato casserole or the streusel on a muffin — I either save it for last or eat it first. It’s that good.
This recipe stretches well. It serves about six to eight people, but it’s great for a family of four because it reheats beautifully and stays satisfying. Serve it with a simple salad, roasted broccoli, asparagus or any vegetables you have on hand.
Small confession: Eddie once poured tomato sauce over the leftovers, which I claimed “ruined it” — but it’s your pie, so do what you like.
If you pair this with a huge kale salad, that instantly balances out all the pasta and cheese — at least in spirit.
Cacio e Pepe Pie
Cacio e Pepe Pie
6
to 8 people
20 mins
50 mins
10 mins
1 hr 10 mins
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Ingredients
- 1 pound bucatini pasta
- 1 1/2 cups whole milk
- 1 cup grated Parmigiano-Reggiano, plus extra for sprinkling
- 3 large eggs, lightly beaten
- 2 garlic cloves, minced
- 2 1/2 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 8 ounces provolone, freshly grated
- 4 ounces mozzarella, freshly grated
Instructions
- Preheat the oven to 425°F. Spray a 9-inch springform pan with nonstick spray; wrapping the bottom edges in foil helps prevent leaks.
- Cook the bucatini per package directions, shaving 1–2 minutes off the listed time so the pasta remains al dente. Drain and let cool slightly; toss with a little olive oil if needed to prevent sticking.
- In a large bowl, whisk together the milk, Parmigiano, eggs, garlic, black pepper, salt, 1 cup provolone and half the mozzarella until combined. Add the cooked pasta and toss until evenly coated. Transfer the mixture to the prepared springform pan and sprinkle the remaining provolone and mozzarella on top.
- Bake 35–45 minutes, until the cheese is golden and bubbly and the center is set. Let cool 10–15 minutes, then gently release the springform pan. Use a sharp knife to cut any pieces stuck to the sides, slice into 6–8 wedges, and serve with extra grated cheese.
Notes
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I appreciate you so much!
Personally, I’d rather eat my pasta in a slice anyway.